So today is FREEZING! and I need something to warm me up inside and out.

Nothing beats a simple, comforting but super tasty chicken stew/casserole (call it what you like!) to help you feel nice and cosy without breaking the bank.

I pack it with plenty of veg to fill you up, but you could add more stock to the recipe too to create a soup-like dish rather than a stew.

I served this dish stew with swede and carrot mash (to avoid heavy carbs on a Monday) but it’s great with normal mash or just with some steamed veggies.

This will also freeze super well!

Recipe (serves 2)

2 chicken thighs and 2 chicken drumsticks

1 tbsp flour

Salt and pepper

1 tbsp olive oil

1 onion, sliced

1 stick of celery, finely sliced

1 carrot, peeled and cut into chunks

1 parsnip, peeled and cut into chunks

4 mushrooms, sliced

2 cloves of garlic, crushed

3 sprigs of thyme, leaves picked and chopped

600ml – 800ml of homemade chicken stock (the better quality it is, the better the finished dish will taste!)

1 heaped tsp Marmite – will give a lovely savoury taste to the stew

A few dashes of Worcester sauce

Heat up the oil oil in a large sauce which has a lid. In a bowl, mix the flour with plenty of salt and pepper. Coat the chicken pieces thoroughly in the seasoned flour. Seal the chicken in the oil until browned and crisp all over (about 5 minutes, you don’t need to cook it through). Remove from the pan and seat aside.

Next, add the onion and garlic to the same pan (use the same pan to keep the chicken flavours) and cook for 2 minutes. Add the carrot, parsnip and chopped thyme leaves. Cook again for a further 2 minutes.

Pour in the chicken stock (you judge how saucy you would like it), the Worcester sauce and Marmite and mix well. Return the chicken to the pan and bring to a gentle simmer. Cook for about 1 hour 30 minutes (or at least an hour) until the chicken is soft and the meat is coming away from the bones.

Season generously again and then serve with carrot and swede mash or some peas.